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Confessions, Cookbooks and French Food

Confessions, Cookbooks and French Food

Outlander

I feel a little like #tipsyClaire – wiped! Not that I’m complaining — I’ve had birthday (46th) and anniversary (21st) celebrations in the last 7 days — and sometimes, you just have to give in and come to terms with the fact that you can’t do it all.

All of this means that I don’t, and won’t, have a recipe for you this week. Stay with me, though. I’ve got a few ideas (and links) for you later in the post…

The cookbook is partly to “blame” too. Marketing and PR are really starting to ramp up, and I’ve been told it’s possible that I’ll have the first copies of the finished hard copy by the middle of this month!

Outlander Kitchen at Barbara Jo's Books to CooksI’m absolutely thrilled to announce that my first appearance and book signing will be in my hometown of Vancouver, BC, at Barbara Jo’s Books to Cooks on Wednesday, June 15 at 4pm. I’d love for any and all Outlanders in the area to come and join us! Please RSVP asap to Barbara Jo’s at 604-688-6755. You may even get to meet my mom! 🙂

I’m afraid there’s no official book tour for Outlander Kitchen: The Official Outlander Companion Cookbook, but I will be making a few appearances at Outlander Gatherings in North Carolina (July) and Georgia (October). I also have a VERY EXCITING announcement about another appearance coming soon. We’re just sorting out the details now.

And for anyone wanting to pre-order Outlander Kitchen, please see my About page for all the details and links.

financier-panI apologize about not having a recipe for you for Episode 5, but I did go back through my idea book, and found a list of classic French dishes that I brainstormed before Season 2 began. I’ve included links to recipes from reliable sources. I haven’t made any of these recipes myself, but I can vouch for the chefs that wrote them. I’ve never known any of them to steer me wrong. There’s also quite a few great French recipes from Dragonfly in Amber already on Outlander Kitchen. You’ll find them here, in the Recipe Index.

For Monsieur Duverney, we have a cookie/cupcake hybrid, in the form of a FINANCIER. Although generally baked in a special Financier pan, a mini muffin tin works perfectly well. The recipe is from French food maven, Dorie Greenspan. From her post and recipe:

“The financier is a pure-bred Parisian, having been created in the late nineteenth century by a pastry chef named Lasne, who had a shop on the rue Saint-Denis near the Bourse, the city’s stock exchange.  Lasne had a bead on his clients:  he knew that they were rich, discriminating and always in a hurry, so he designed his little unglazed cookie-cake so that it could be eaten without a knife, fork or spoon and without risk to suit, shirt or tie.  It was an early and classy form of fast food.

Financiers are as rich as the bankers they were named for.  They’re made from ground almonds, sugar, unwhipped egg whites, flour and an enormous quantity of melted butter, which is cooked until it is golden brown.  And, in keeping with the theme, the cakes were originally baked in rectangular pans, so that they ended up resembling ingots.”

04eat1-articleLarge-v3If you’ve got a few guests coming over for a pre-viewing dinner, I have to suggest one of my favourite dishes of all time, COQUILLES ST. JACQUES. It was a regular in my mom’s kitchen, and in the 70s, she served it on large scallop shells, as was all the rage, along with fondue and escargots. Anyone else unable to part with their family’s set of avocado green and harvest gold fondue tableware? (Or is it just me…)

I digress. Back to the program. Here is a make-ahead recipe from Ina Garten, who has been cooking it for dinner parties, since the start of her marriage to Jeffrey Garten in 1968.

“Here is an easy version of Coquilles St. Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. It makes for a beautiful entree that matches well with a green salad, flinty white wine and good conversation. It can be made the day before serving and heated through in an oven while guests gather.”

Chocolate-mousse-recipe-6-640x913Finally, because I get a lot of requests for chocolate recipes, I thought I’d leave you with Julia Child’s recipe for CHOCOLATE MOUSSE, as adapted by pastry chef and Paris resident, David Lebovitz.

From his post and recipe:

“My search for the perfect, most luscious and intense chocolate mousse brought me right back from France, to America, to Julia Child’s recipe. Although I have a few other chocolate mousse recipes in my repertoire, her recipe is a classic and has that perfect slightly sticky texture, that sticks to your tastebuds, then hits you with a wallop of pure dark chocolate flavor.

This recipe requires a bit of whipping. So if you’ve ever wanted to really know why French women don’t get fat even though they eat all those luscious desserts, well…once you make this mousse, you’ll find out. But trust me, it’s worth it.”

Lavender FudgeFinally, because I’m pretty certain BJR is back in town this coming weekend, I’ve got the OK classic, Black Jack Randall’s Lavender Fudge. It’s an oldie, but a goodie.

Bon appetit!

21 Comments

  1. Anna Lapping
    May 2, 2016 at 11:17 am

    I had forgotten all about Coquilles St. Jacques! But I remember it well. It definitely needs to be brought out again, and Alan loves scallops. Will look for some nice ones for the weekend.

    • Theresa
      May 2, 2016 at 1:04 pm

      I’m going to have to make it too, I think!

  2. Kristine
    May 2, 2016 at 11:18 am

    Too busy with everything going on and yet, you still leave us with some beautiful pictures and food to wet the appetite! Thank you, Happy Birthday, Happy Anniversary and Good Luck with the Book signing! Mine is pre-ordered and I can’t (but will) wait!!

  3. Steph Taylor
    May 2, 2016 at 11:53 am

    For someone who is maxed out, you sure write a delightful post. I can’t imagine what you are like when you are full force! Looking forward to meeting you at the Outlander Gathering in North Carolina. Happy Birthday and Happy Anniversary (and many more!)

    • Theresa
      May 2, 2016 at 1:04 pm

      Thank you, Steph! I was feeling a little low energy today,but your comment has perked me right up!

  4. Molly
    May 2, 2016 at 12:20 pm

    What happy reasons for busy-ness! Thank you for the recipe ideas. After making the French Onion Soup recipe you suggested I will never pass up a recipe you recommend. (It was so delicous!) Can’t wait to get my copy of your book!

    • Theresa
      May 2, 2016 at 1:05 pm

      I’m glad you loved it!

  5. Geneva
    May 2, 2016 at 12:22 pm

    Hello! I just must ask~ that not yet announced event wouldn’t happen to be in IOWA USA would it?!

    • Theresa
      May 2, 2016 at 1:03 pm

      No…afraid not. Lol

  6. Linda
    May 2, 2016 at 12:56 pm

    I have pre-ordered your cookbook! Can hardly wait!

    Linda

    • Theresa
      May 2, 2016 at 1:05 pm

      Thank you, Linda!

  7. Yoshimi Miyazaki
    May 2, 2016 at 1:15 pm

    Hi Theresa thanks for being a “real” person who gets exhausted! Live your work, passion and caring for us Outlander foodies! As I have said before – can’t wait to get my pre ordered copy of the coobook!

    • Theresa
      May 2, 2016 at 1:34 pm

      Thank you for your support, Yoshimi!

  8. Mary
    May 2, 2016 at 1:16 pm

    I’m completely stoked that you’ll be at the Savannah, GA, Gathering! This blog has transformed my cooking habits and I’ve loved trying out so many of your recipes on my unwitting Outlander friends. You are every bit a celebrity to me.

    • Theresa
      May 2, 2016 at 1:33 pm

      What a lovely thing to say. Thank you!

  9. Adina
    May 2, 2016 at 2:27 pm

    Great Post (and links)! I can only imagine what you can come up with when you are not completely strapped for time. Congratulations on 21 years together. Like good wine, marriage gets better with time …. and Happy Happy Birthday!

  10. Marie
    May 2, 2016 at 5:05 pm

    No need to apologize, Theresa. You’ve already given us so much! Happy Birthday and Anniversary! (And if you would consider making a wee book tour appearance in Seattle, you’ll make a lot of fans verra happy!)

  11. Jeanne
    May 2, 2016 at 5:08 pm

    Hi Theresa,
    Congratulations on both of your milestones!
    Any chance you could make an appearance in Fergus Ontario at the Fergus Scottish Festival and Highland Games with your Outlander Kitchen Cookbook? SO EXCITED to get it!

  12. Bullrem
    May 2, 2016 at 7:52 pm

    Thank you for all the great ideas in this post. I am sure you are tired. I would surely be. I wonder how DG does so much travelling and P. R. Get some rest. Helen in Ark.

  13. Katherine
    May 3, 2016 at 7:41 pm

    I feel your exhaustion, the hospital has been jumping lately. Hope you get everything sorted out well. Meanwhile, that mousse looks luscious…

  14. Donna
    May 6, 2016 at 1:18 pm

    Love Sheryl MacKay! Last time I was listening to NXNW I was thinking that she should have you on. So glad she is! Please let us know when it will air.

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